New this month
Get the Allrecipes magazine

Scotch Shortbread I

"This recipe uses rice flour."
Added to shopping list. Go to shopping list.

Ingredients

servings 123 cals
Original recipe yields 24 servings (4 dozen)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  1. Sift dry ingredients over unsalted, softened butter. Cut in butter until completely incorporated.
  2. Knead dough on floured surface until soft, about 2 minutes. Roll dough into 2 cylinders and cover with plastic wrap. Chill one hour.
  3. Preheat oven to 350 degrees F (180 degrees C).
  4. Knead dough to soften a bit then roll 1/4 inch thick and cut with a cookie cutter. Bake for 5 minutes on ungreased cookie sheet.

Nutrition Facts


Per Serving: 123 calories; 7.8 g fat; 12.2 g carbohydrates; 1.3 g protein; 20 mg cholesterol; 1 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 9
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This recipe is the real deal. Light and airy and not overpoweringly sweet. It's not a Mallomar! If you bite into these you can see the actual layers in the cookie...simply and simply deliciou...

Most helpful critical review

Drink 'Scotch', eat 'Scottish'. Did not care for this one, sorry..

Most helpful
Most positive
Least positive
Newest

This recipe is the real deal. Light and airy and not overpoweringly sweet. It's not a Mallomar! If you bite into these you can see the actual layers in the cookie...simply and simply deliciou...

i went to london and had these marks and spencer all butter shortbread cookies that i thought were the best. the back listed rice flour and pretty much everything listed in this recipe. these ar...

This is truly the original Scottish shortbread! My nana was from Glasgow & she used rice flour in her shortbread. It adds the most heavenly texture to one of lifes' simpler pleasures. This is ab...

Drink 'Scotch', eat 'Scottish'. Did not care for this one, sorry..

I've been making this recipe for years. It's my favorite shortbread cookie. I will use salted butter if they need to stand by themselves, but I almost always top them with something. Mmm, try...

Authentic, light and airy. If you bite the cookies you can see the shortbread layers underneath. They are not too sweet but if that's what you're looking for try sprinkling a little sugar on ...

Light and delicious, thanks for sharing.

The kids like them more than adults, seem a bit "doughy", but I will keep playing with this recipe. Taste great!!

A no star recipe because the cookies were not sweet and were crumbly and tasteless. Most of the cookies "bubbled" either on the top or on the bottom. This is a recipe that I will never make ag...